Add this recipe to your "something easy and fast to make on a week night" list... because it is super simple to throw together, and very family/kid friendly.
Ingredients:
- 1 can of refrigerated pizza dough
- plus a little flour to roll it out with
- a couple of squirts of submarine sandwich oil
- You could substitute a little Italian dressing - it's just oil, vinegar, and some seasonings.
- Deli meats of your choice, cut into strips or pieces
- I used ham, turkey, salami
- Cheeses of your choice
- I used provolone and grated mozzarella
- A fresh tomato, sliced thinly
- Some sun dried tomatoes, sliced into ribbons
- Italian seasoning blend
- or you could use dried basil, oregano, etc.
- Egg wash
- 1 egg + 1/4 cup water
Step-by-Step:
Since this is a week night, let's make it fast and easy on ourselves. Pick up a tube of pizza crust dough from the grocery store!
Preheat your oven to 425 degrees F. Roll out the pizza dough into a big rectangle on a lightly floured surface. If you are making the Stromboli on a cookie sheet, line with parchment paper.
Since this is a week night, let's make it fast and easy on ourselves. Pick up a tube of pizza crust dough from the grocery store!
Note - I put the dressing on first in this photo. But I am recommending that you add cheese first.
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| Submarine sandwich dressing, ham, turkey, salami, sun dried tomatoes |
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| Italian seasoning blend |
Provolone cheese slices..
Then wrap it up! Use your kitchen scissors or a knife to cut the outer thirds of the dough into strips, maybe about 1 inch each. I didn't measure... just cut. Fold in the top and bottom of the dough first, then fold in the side strips, alternating sides, so that the pieces overlap each other.
It will look like you are lacing up an Egyptian mummy!
Brush the top of the dough with the egg wash, then season the top with Italian seasoning.
Bake for 20 minutes or until golden brown. 
Preheat your oven to 425 degrees F. Roll out the pizza dough into a big rectangle on a lightly floured surface. If you are making the Stromboli on a cookie sheet, line with parchment paper. This will make it much easier to remove later, and will ensure that dough won't stick. If you are going to make this on a pizza stone, go ahead and get that heating in the oven as well, and use the parchment paper as a vehicle for transferring the filled dough onto the stone (slide it off, don't put the paper on the stone).
Layer in all the ingredients, taking a bit of care to keep them in the middle third, lengthwise. Then wrap it up! Now use your kitchen scissors or a knife to cut the outer thirds of the dough into strips, maybe about 1 inch each. It will look like you are lacing up an Egyptian mummy! Brush the top of the dough with the egg wash, then season the top with Italian seasoning. Bake for 20 minutes or until golden brown.
Looking for similar recipes on my blog?
- Prosciutto and Spinach Pinwheels (pepperoni and cheese for the kiddos)
- Italian Sausage Calzones with Homemade Marinara (all from scratch)
- Grown Up Pizza Wraps (single servings - for a quick lunch)
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